Sausage product simulating bacon and method of making

Abstract

A simulated bacon is made of two separate components, one a mixture of various pork and bacon components and added ingredients having appearance, flavor and texture properties somewhat like the lean meat in bacon, and the other being a mixture of high-fat pork items and added ingredients having appearance, flavor and texture properties somewhat like the fat in bacon. The two components are fed together into molds, the fat-like component serving as a binder for the meat-like component. Then follows cooking, smoking, tempering and cooling. The end product appears and tastes somewhat like bacon and can be sliced and packaged like bacon.

What is claimed is: 
     
       1. A method for making a product simulating bacon which is sliceable without crumbling comprising curing pork belly robbins, lean pork and a member of the group consisting of bacon ends and slices and smoked pork jowls sliced, fine-grinding a portion of the cured mixture and forming an emulsion therewith of water and a binder selected from the group consisting of calcium reduced dried skim milk, sodium caseinate, calcium caseinate, high-fat caseinate, isolated soya protein and soya protein concentrate, mixing said emulsion with the remainder of said cured mixture transferring the resulting mixture to containers, and cooking the same. 
     
     
       2. A method for making a product simulating bacon which is sliceable without crumbling comprising curing a mixture consisting of pork belly robbins, lean pork and a member of the group consisting of bacon ends and slices and smoked pork jowls sliced, fine-grinding a portion of the cured mixture and forming an emulsion therewith of water and a binder selected from the group consisting of calcium reduced dried skim milk, sodium caseinate, calcium caseinate, high-fat caseinate, isolated soya protein and soya protein concentrate, mixing a portion of said emulsion with the remainder of said cured mixture under vacuum, transferring said product to containers, cooking and smoking said product, removing said product from the containers and slicing said product.